Capsicum cheese paratha is a perfect kids meal or lunch box idea. Can cheese and capsicum go wrong with kids?
This idea of making capsicum cheese paratha flashed when I read about a review in FB about Annalakshmi at Chennai.
The review had the menu which they served for aadi perukku. It had this capsicum cheese paratha. So the instant I read about it, I decided I am gonna try it.
Because, its an awesome combination, capsicum and cheese are made for each other! I have had lunch buffet in Annalakshmi few time here in SG.
And we order food for Aj’s Birthday party from Annalakshmi every time we plan his party.
Here they run this restaurant for a noble cause, so we are double happy for not only tasty food, for something good too.
And about this paratha, sure the kids at home are gonna love this simply for the combination. So why not try this for your family and I am sure you yourself would love it too.
For an eye appealing result, I have used colourful capsicum which we get easily here as 3-in-1 pack called traffic light! You can prepare with any one of the color.
I get many queries that they have problem with rolling the paratha without sticking. Here are few things that might help apart from the video.
- Mainly the dough consistency. Tight dough or too much sticky dough will be a disaster. So follow the 1 cup (heaped atta) flour and ½ cup water measurement.
Depending on the brand you use, the water quantity varies. So it's just for guidance.
- Too tight dough - Stuffing will squeeze out from paratha.
- Troubleshooting : Dip your hands in water and knead until the dough loosens.
- Sticky dough - You cannot roll as it will stick and while rolling capsicum sticks to rolling pin and board.
- Troubleshooting: Sprinkle 1 or 2 tablespoons of flour and knead dough to make it non sticky. Use lots of flour while spreading. I use all purpose flour for dusting which will not give you dry paratha. If you are okay with using it, recommend the same.
Chopping capsicum - Use a really sharp knife and chop it really fine. This way, it is easy for rolling.
Dough preparation - Firstly, mix salt, flour and water using spatula roughly. Secondly, mix grease your hands and knead dough.
You will apparently get it stuck to hands but just gently gather to form a dough without dry flour spots.
Wash your hands, grease again and smoothen the dough briefly.
Grease surface and give resting time, minimum 10 to 15 minutes.
Knead again to smoothen, it will be easier now. Again divide, smoothen the ball, and keep covered all the times.
Spreading paratha - Seal completely like your do for modak, take off excess dough as you see in my video.
First dust it and flatten with hands. Again dust before rolling. Each time you can sprinkle dough to avoid sticking.
Never rest the paratha spread. Once you roll, cook it simultaneously.
- Firstly mix flour, salt with water (½ cup approx) and prepare dough. Keep aside. Chop capsicum finely. Defrost cheese and add it to the capsicum along with chilli flakes and mix well.
2. Now, knead the dough and divide into 5 equal balls. Roll out and keep the capsicum mixture in middle.
3. Close it by pinching towards middle and roll out carefully both sides with generous dusting into thick parathas.
4. Cook over hot tawa with oil drizzled. Cook in medium flame to ensure even cooking. You can press gently with spatula for even browning.
I really wanted to show how it was inside, but I could not resist myself finishing the parathas after clicking. Tasted great with boondi raita and pickle.
Colorful capsicum cheese paratha
- 1 cup Wheat flour atta
- Water as needed
- Salt as needed
- ½ cup Capsicum
- ½ cup Grated cheese
- 1 teaspoon Chilli flakes
- ½ teaspoon Dried Italian herb mixed or oregano or saved from pizza delivery
- Oil for pan fry
- Firstly mix flour, salt with water (less than ½ cup) and prepare dough. Keep aside. Defrost cheese so that it is soft.
- Chop capsicum finely. Add cheese it to the capsicum along with chilli flakes and mix well.
- Now, knead the dough and divide into 5 equal balls.
- Roll out to palm size disc and keep the capsicum mixture in middle.
- Close it covering the stuffing from all the sides by gathering the edge and pinching towards middle and seal.
- Spread out carefully both sides with generous dusting into thick parathas.
- Cook over hot tawa with oil drizzled.
- Cook in medium flame to ensure even cooking. You can press gently with spatula for even browning.
- Repeat to finish all.
- The water quantity is only a guidance and it may vary plus / minus 1 or 2 tbsp.
- Give standing time of atleast 15 mins for the dough to become smooth. Knead again after resting for smooth dough.
- I used both red and green capsicum, to make more appealing for kids.
- You can add chilli powder or pepper powder instead chilli flakes.
- Do not reduce cheese as it gives a great taste along with capsicum
- I used grated mixed cheese I bought for making pizza.You can replace cheese with paneer too.
- The cheese melts when its being cooked, so when it cools, it will get solidified again.